Delicious served with a crusty bread roll. (You can alternately do this with some of the chicken stock.). Asparagus, Leek and Green Garlic Soup. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. Cuisinart original. Ingredients. Need a low carb recipe with a little more sustenance? Serve, drizzled with a little cream. cups leeks. Cook uncovered, stirring occasionally, until the vegetables look very soft, about 30 min. Drain. Add chicken stock and asparagus. Reduce heat to medium-low and cook until the asparagus is tender. Add light cream, milk and diced onions. Remove from the heat and transfer the soup to … ; Step 2 In a large pot over medium-high heat, pour in the water and the broth, add in the chopped leek, carrots, potatoes, and pumpkin. Keep warm. Cook, covered, 10 minutes. Let mixture sweat, but do not let the garlic burn. In a deep soup pot melt butter over medium heat. In a large heavy soup pot, heat butter or olive oil over medium heat and add the fennel, onions, and leeks. In a separate saucepan, heat the olive oil. Try our Low carb Sausage & Vegetable Soup too! In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. Return the smooth soup back to the saucepan on low heat. Add asparagus, stock and 1 cup (250 mL) water, bring to boil. This is a delicious green soup that want to share it here. SERVES: 6-8. In a large pot, add olive oil, onions, leeks, and garlic over medium heat. In a sauce pan set over medium heat, add remaining coconut oil. Step 2: Once the onions and leeks have turned translucent (about 5 min), add the stock and chickpeas. 2 . Reduce to medium-low and simmer, covered, for about 10 minutes, until the asparagus is very tender. Enjoy. Slice the tips from the asparagus; blanch in boiling water for 1 minute. A delicious Spring recipe, this Leek and Asparagus Soup uses seasonal spring vegetables to create a light and fresh dish for chilly evenings. Cook 20 minutes or until asparagus and potatoes are very tender. Add the cream. Directions. Saute the leeks, onion and garlic. Add the garlic and asparagus and cook for 1 minute longer. Cut off 8 2-inch tips from the asparagus and reserves. Transfer the soup to a blender and puree until smooth, leaving a few pieces of asparagus if you like. If the soup is too thick, add a … Coarsely chop remaining asparagus. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes. Remove from oven and set aside ¼ cup of asparagus and leek mixture (for garnish) before proceeding. Puree the soup in batches and return to the soup pot. Add the leek and saute until soft, about 5 minutes. Add vegetable broth and bring soup to a boil. Course Appetizer, Soup Cuisine Mediterranean, vegetarian Keyword asparagus, leek, soup, vegetarian Prep Time 5 minutes. Place soup in a blender and puree until smooth. Add the tough asparagus ends, about half of the celery, the onion, and the dark-green parts of the leek. Asparagus Leek Soup. Drain asparagus and set aside. Heat oil and butter in a large saucepan over medium heat. How to make Asparagus and Leek Soup – Step by Step. Add chopped asparagus. Add the vegetable stock and a hefty pinch of salt and pepper. About 20 minutes. Reduce heat to low and simmer for 15 minutes. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Using an immersion blender, puree the soup until smooth. Return to pot and stir in 3 cups cheese over low heat. Let cool then puree soup in a blender. Add vegetable broth and allow blender or food processor to run several minutes on high. Honestly, you should try this recipe, it will become your new favourite. Reheat and add salt to taste. Leek, Asparagus & Herb Soup Leek, Asparagus & Herb Soup. Step 3 Cover with a lid to bring to a boil and then lower the heat to medium and allow the vegetables to cook until tender. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add leeks and cook until soft. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Bring to a gentle boil, then lower heat, cover, and simmer until the vegetables are tender, about 20 to 25 minutes. The cooking method described below preserves the green hue of the soup; if you prefer, you can skip the blanching and cooling steps and simply add the asparagus with the water and potato. Stir in salt and pepper. Reduce heat to medium and bring the mixture to simmer. Stir well on medium heat. Stir in lemon rind; cook for 1 minute. Add the asparagus pieces to the soup pot along with the leeks, potatoes, dried herbs, and vegetable broth. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Toss in a bay leaf and season with salt, to taste. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish. Simmer, covered, 30 minutes. Add the asparagus and cook 1 minute. Asparagus Leek Soup is a healthy, low carb dinner that you're going to love! 6 People talking Reviews, Tweaks & More Reviews, Tweaks & More READY IN: 55mins. Stir and saute for 2 minutes. Using an immersion blender to purée the soup … Add the leeks and thyme springs. Creamy Asparagus, Leek and Potato Soup. In a saucepan over medium heat, heat oil and melt butter. Season to taste with salt and black pepper. Heat oil in a large saucepan over medium-low heat. Transfer to bowls and garnish with the reserved asparagus tips and chopped fresh chives. Empty contents into a soup pot or Dutch oven with a lid. https://www.cookforyourlife.org/recipes/fennel-asparagus-soup UNITS: US. Cook Time 20 minutes. Asparagus, leek and potato soup 50 min. When melted, add the shallots and cook, stirring occasionally, 3-4 minutes or until translucent. In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes. Season with pepper. This soup is not your typical creamy soup, I added cream cheese, plenty of asparagus and tasty leeks, so much flavour! INGREDIENTS Nutrition. Step 1: Chop your veggies. Cut asparagus into 1-1/2-inch (4 cm) lengths; set aside. Add asparagus and 4 cups of the chicken stock. Bring salted water to the boil. Lower heat to medium low, and slowly sauté, stirring often, until leeks are softened and just starting to brown, about 5-10 minutes. This asparagus soup is so delicious on it's own, even without any added cream! In a blender or food processor add canned asparagus and juices and pulse several times. Recipe by pink cook. Add wine and cook until almost evaporated. Puree the soup in small batches adding the remainder of the stock. Add leeks, onion and garlic; sauté until softened, 5 minutes. Remove the bay leaf. Add the chicken broth, asparagus, bay leaf, and dill. You can also use a stick blender to do this! 1 medium to large leek, white and light green parts only, washed well and cut into 1-inch pieces 1 garlic clove 2 tablespoons unsalted butter 2 pounds asparagus (about 2 small bunch), rough ends trimmed and cut into ½-inch pieces https://somethingnewfordinner.com/recipe/asparagus-leek-and-potato-soup (If the vegetables show any sign of browning, reduce the heat to low.) Add additional chicken broth if the soup is too thick. So creamy and flavorful! slice the remaining asparagus crosswise into ½ … Set aside the tips. Tender asparagus, leek and potatoes cooked in chicken stock, seasoned then blitzed. Add asparagus and garam masala. Add rice, lemon zest, stock, salt and pepper. Full of goodness and warming and hearty! Makes 2 generous main course servings or 4 small servings for a starter. Simmer for 1/2 hour or until vegetables are tender. Add leek pieces and pulse again. I am so excited about this healthy cream of asparagus and leek soup, it … Add the broth, asparagus and basil. Melt the butter in a medium saucepan over low heat. Step 1 Prepare all the ingredients first. Add garlic and cook, stirring, for 1 minute. Add garlic and cook for 2 minutes. Cut or break the rough ends off the asparagus and discard. Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Pour soup into a blender and blend until nice an smooth. Bring to a boil. Cream of asparagus is one of my favorite Spring soups. Rating: 4 stars 9 Ratings. Asparagus and Leek soup with garam masala and brie! 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